* Preparation

Boil chicken ,when almost done,remove,and put aside.as the water/stock is boiling add butter and both yellow and white rice,salt,pepper,and 1 teaspoon mustard powder.cover,simmer.as the rice is cooking,dice up chicken into medium chunks.add cut up chicken to rice,stir,cover...when rice is almost done,add 2-3 more teaspoons mustard powder and cheese. this is so easy,but it is so good.its quick,simple,and kids want more.the mustard powder with the cheese and big bites of chicken with lots of black pepper,yum,yum.

* Preparation

Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.

In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.

DIRECTIONSIn a bowl, mix the whole egg with sugar and stir well. Add sifted flour and cornstarch. Add in milk and mix well. Pour the mixture in a mold and bake in the oven for 15 minutes at 150 degrees celsius. To make the filling, mix fresh cream, sugar and vanilla extract and allow mixture to cool. Spread the filling onto the baked sponge cake and roll it.usapeec.org

DIRECTIONS
1. Prepare a green sauce with tomatoes, chilies, onion and garlic. Put these ingredients to boil for five minutes and blend them adding salt.
2. In the beater cream the lard until very white and light. Add tamale flour and turkey broth; continue beating until you obtain a soft mixture. Add the baking powder and salt. Beat gently until incorporating these ingredients. Add coriander leaves and incorporate by hand.
3. In a maize leaf spread a spoonful of the mixture and fill them with the cooked turkey, add a spoonful of green sauce. Wrap them and cook them in a steamer for an hour and a half.
4. Check that mixture is cooked and serve immediately with black beans.
usapeec.org

A recipe that is fancy enough for the most festive of holiday gatherings, Moroccan Roasted Chicken raises the perfectly roasted chicken to a new flavor level. Preserved lemons are the key to this dish; this Middle Eastern specialty is easy to make at home and is a trendy addition to many recipes. Combine the lemons with traditional Middle Eastern spices, stuff under the skin and in the cavity of a whole chicken, and roast. A lovely sauce is made by combining vegetables in the pan drippings with mint and pomegranate. Serve this dish with rice or couscous and a green vegetable such as Brussels sprouts or broccoli for a complete meal.

Chicken and Vegetable Spring Rolls with Sauces is a pretty, make-ahead dish that features fresh Asian flavors. Pre-cooked chicken strips are combined with packaged lettuce leaves, cilantro, mint, scallions, mushrooms and rice noodles, and then wrapped in a sheet of wet rice paper. The rolls can be served individually on a bed of watercress greens, or cut and presented as an hors d’oeurve. Offer guests a choice of two spicy Asian dipping sauces. Serve these chicken spring rolls as a unique appetizer before a wok dish or any other Asian meal.

DIRECTIONSChicken Spring Rolls:1. Prepare rice noodles according to package directions; drain and set aside.2. Working with one sheet of rice paper at a time, completely immerse a sheet of rice paper in hot water for a few seconds. Remove from water; lay flat on work surface.3. On one half of rice paper, place small handful of lettuce and carrots, four slices of chicken, two or three cilantro leaves, two or three mint leaves, a pinch of scallion, four or five sliced mushrooms and a small wad of noodles.4. Fold bottom half of the rice paper up over the filling; roll up the sides of the paper to close roll into a pocket.5. Serve on 8 small plates over additional lettuce leaves, with Spicy Tomato Chili Sauce and Peanut-Hoisin Sauce (recipes follow).

Smoked Salmon Latkes

1 tablespoon Old Bay Seasoning (or any other good crab boil seasoning)

In a small bowl, combine sour cream and seasoning. Set aside.

Latkes

1 ½ lbs. Washington Russet potatoes

5 oz. smoked salmon, finely chopped

1 small white onion, peeled and grated

½ cup flour

1 egg yolk

2 teaspoons kosher salt

1 teaspoon ground black pepper

Vegetable oil

DIRECTIONS

Scrub potatoes under cold running water. Shred with large holes of box grater or food processor. Turn the shreds into a strainer set over a bowl. Press potatoes firmly. Reserve liquid in bowl. Let liquid stand several minutes. Pour off top clean layer and reserve cloudy starch remaining.

Rinse squeezed potatoes with a cold water. Drain in a colander.

In large bowl, combine all latke ingredients, including the reserved starch, and mix well. Form into silver dollar-sized cakes, squeezing to form the cakes. Arrange cakes on a paper towel covered cookie sheet. Pat dry with paper towels.

In large skillet over high heat, hear enough oil to cover ¼ inch over bottom of pan until very hot. Add cakes and cook until well browned. Turn and cook second side. Serve 3 cakes per portion. Spoon sour cream sauce over.

Scrub potatoes with vegetable brush under cold running water. Rub lightly with oil, if desired. Pierce each potato several times with a fork. Bake until tender when pierced with a fork, about 50 to 60 minutes. Set aside.

In large nonstick skillet over medium-high heat, heat oil. Add onion, bell pepper and garlic and cook, stirring occasionally, until vegetables are slightly softened, about 4 to 5 minutes. Stir in chili powder and cumin. Cook until fragrant, about 15 seconds. Add the beef and cook, stirring and breaking into smaller pieces with a wooden spoon, until no longer pink and the meat starts to brown, about 4 to 5 minutes. Stir in the ketchup, sugar and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened and the beef is cooked through, about 3 to 4 minutes.

Cut or pierce tops of the baked potatoes lengthwise and then make a short cut crosswise. Squeeze the ends and push toward center to open. Top each with one-fourth of the beef mixture.

Tex-Mex Breakfast Burrito

Here’s a full meal to keep you going all morning long—and for less than 300 calories

Makes 2 servings*

INGREDIENTS:

8 oz. Washington Russet potato (about 1 large)

4 slices, 30% less fat center-cut bacon

½ cup egg substitute

1 burrito-size flour tortilla (9 to 10 inches)

¼ Hass avocado, peeled and sliced

2 tablespoons prepared chunky salsa

2 teaspoons light sour cream

DIRECTIONS

Scrub potato with vegetable brush under cold running water. Cut into ¼-inch thick slices. Place in large saucepan and cold water to cover. Over high heat, bring to boiling. Reduce heat to medium. Cover and simmer until potatoes are tender, about 8 to 10 minutes. Drain.

In a medium nonstick skillet over medium-high heat, cook bacon until crisp. Lift out of skillet and drain on paper towels. Set aside. Return skillet to heat and add egg substitute. Cook stirring occasionally, until scrambled and cooked through, about 2 minutes.

Warm tortilla according to package directions. Place tortilla on plate or work surface. Put bacon across the center in a straight line. Top with avocado slices, potato slices and scrambled eggs. Spoon salsa over filling from one end to the other. Fold bottom of the tortilla over most of filling then fold over the sides, overlapping the ends, and roll. Cut in half and top each half with 1 teaspoon of the sour cream.

Toss the potatoes with olive oil and sea salt to taste. Bake until tender, about 20 minutes.

Split potatoes in half lengthwise. Scoop out the centers of each half, being careful not to damage the skin. With a fork, combine and mash the potato centers with Mascarpone cheese, salmon and chives. Season to taste with sea salt and pepper.

Fill potato halves with filling and bake until light golden brown, about 12 to 15 minutes.

In a large non-reactive bowl, combine potatoes, mushrooms and onions. Cover with the dressing. Adjust seasoning with salt and pepper. The mixture should be well covered with the dressing, but should not appear oily.

Roasted Tomato Mashed Potatoes

This rich and rosy variation on mashed potatoes could soon become part of your repertoire.

Makes 6 servings

INGREDIENTS:

4 plum tomatoes, abut 8 oz., halved lengthwise

½ teaspoon olive oil

2 lbs. Washington Russet potatoes

¼ cup nonfat milk

3 tablespoons unsalted butter

½ teaspoon salt

¼ teaspoon black pepper

DIRECTIONS

Preheat oven to 300°. Coat a baking sheet with cooking spray.

On prepared baking sheet, arrange tomato halves, cut side up. Bake in center of the oven until tomatoes are very soft and just hold their shape, about 1 hour. Let cool 5 minutes then transfer to a food processor or blender. Add olive oil and puree. Set aside.

Meanwhile, scrub potatoes with a vegetable brush under cold running water. Peel. Cut into 1-inch pieces. Place potatoes in medium saucepan and enough cold water to cover. Over medium high heat, bring to boiling. Reduce heat to medium. Cover and simmer until potatoes are vey tender, about 12 to15 minutes. Drain. Return potatoes to saucepan and add tomato mixture milk, butter, salt and pepper. Mash until smooth.

Scrub potatoes with vegetable brush under cold running water. Place potatoes in large saucepan and add enough cold water to cover completely. Heat to boiling, and then reduce heat to simmer. Cover and cook until just tender, about 10 to 15 minutes. Let cool briefly. Peel.

In large bowl combine potatoes, sour cream, parsley, salt and pepper and mash with a fork until mixed but still a little lumpy. Form into 4 patties, each about 1 inch thick. Set aside.

Preheat a grill or cast iron grill pan. Lift octopus from marinade and grill on preheated grill until well browned on all sides. Place on plate, cover with foil and keep warm in 250° oven. In a large skillet over medium-high heat, heat the 1 tablespoon olive oil. Add patties and reduce heat to medium. Cook until lightly browned, about 4 minutes. Turn and brown the second side, about 4 minutes. Place one potato patty on each plate and top with pieces of grilled octopus.

Scrub potatoes with vegetable brush under cold running water. Peel. Cut into ¼-inch thick slices. Place in large saucepan and add cold water to cover. Over high heat, bring to boiling. Reduce heat to medium. Cover and simmer until potatoes are tender but still hold their shape, about 7 to 8 minutes. Drain. Rinse under cold water and drain again.

Stretch the pizza dough to fit the prepared pizza pan. Arrange potato slices in a single layer on the dough, starting from the outside edge. Sprinkle with cheese and ¼ teaspoon of the salt. Top with prosciutto, apple and jalapeño. Drizzle with 4 teaspoons of the oil. Bake 20 minutes or until edges of crust are golden brown. Remove from the oven.

In a large skillet over medium high heat, cook sliced onions in 2 tablespoons of the olive oil, stirring occasionally, until onions are golden brown and caramelized. Set aside.

In a large mixing bowl, toss sliced potatoes with ¼ cup of olive oil. Season with salt and pepper. Arrange potatoes in a single layer on a cookie sheet and bake until browned and crusty, about 30 to 35 minutes, turning potatoes after15 minutes to ensure even browning. Remove from oven.

In large oven-proof skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the peeled asparagus and cook stirring until asparagus just begins to brown, about 2 to 3 minutes. Add butter and continue to cook until asparagus is just tender. Season with salt and pepper. Add roasted potatoes and onions to skillet and cook until all ingredients are hot, adding another tablespoon or two of olive oil if necessary.

In a small mixing bowl, beat the eggs, milk and cheese together.

Pour egg mixture into the skillet. As the eggs begin to set, use a rubber heat-proof spatula to lift the outside edges so uncooked egg can get to bottom of pan. When mixture begins to set at edges, place pan in upper third of oven and bake about 20 minutes or until frittata becomes very puffed and golden brown. Cut into wedges to serve.

Working in batches and using a ½ cup measure for each pancake, drop potato mixture into skillet. Flatten slightly with back of spoon and cook until golden brown, about 5 minutes. Turn and brown on second side.

Lightly oil griddle or non-stick skillet. Portion a heaping tablespoon of potato mixture onto hot griddle or skillet and spread to abut 2-inch round for each pancake. Cook over medium heat about 5 minutes or until brown on one side. Turn and cook 2 to 5 minutes longer or until browned on second side.

Keep warm until service. Top each pancake with smoked salmon, sour cream and chives.

Scrub potatoes with vegetable brush under cold running water. Peel and cut into thin slices. Place slices in large pot with cold water to cover.

Over medium high heat, heat to boiling, then simmer just until tender, about 5 minutes. Drain well. In large skillet over medium-high heat, heat 2 tablespoons of the clarified butter. Add onion slices and cook stirring occasionally, until very tender, about 10 to 15 minutes. Set aside.

Preheat oven to 400°. Brush bottom and sides of 9x13-inch baking pan or dish with 1 tablespoon of the clarified butter. Layer ¼ of the sliced potatoes over bottom of pan. Season with 1/3 of the salt and 1/3 of the pepper. Spread on 1/3 of the caramelized onions, then 1/3 of the Sour Cream Sauce and 1/3 of the Parimigiano-Reggiano cheese. Repeat layers, ending with potato slices, reserving 2 tablespoons Parmigiano-Reggiano.

Drizzle top with remaining clarified butter. Cover with foil and bake 20 minutes. Remove foil and top with reserved cheese. Bake 10 to 15 minutes longer. Let stand about 10 minutes, and then cut into squares to serve.

Sour Cream Sauce:

In microwaveable container, microwave stock, cream and bay leaf until hot, about 1 to 1 ½ minutes. In saucepan over medium heat, melt butter. Stir in flour and cook and stir about 3 to 4 minutes to cook roux. Do not scorch. Slowly whisk hot broth mixture into roux. Simmer, stirring frequently, until thick and creamy, about 5 to 10 minutes. Remove from heat. Remove bay leaf. Blend in sour cream and seasonings.

Preheat oven to 375°. In large bowl or plastic bag, combine white wine and salt. Add halibut fillets and marinate 30 minutes. Meanwhile, scrub potatoes with a vegetable brush under cold running water. Using a mandoline, slicer or knife, cut unpeeled potatoes into very thin slices, about 1/16 to 1/8 inch thick. Cut slices into quarters. Place slices in large bowl and add boiling water, Let stand a few minutes to precook slightly. Then drain and let cool for easier handling. Set aside.

Place bread crumbs on a plate. Lift halibut from marinade. Coat halibut with crumbs. Arrange halibut in single layer in oiled shallow baking dish. Add enough water to make ¼ inch deep in baking dish. Spread tops of fillets with Sour Cream Topping. Arrange potato slices over sauced halibut, covering completely. Drizzle with the melted butter and sprinkle lightly with kosher salt. Bake until potatoes are golden and fish is tender when pierced with a fork, or reaches 145°, about 10 to 15 minutes. Top each serving with chopped parsley and sprinkle with Crispy Sweet Potato garnish.

Music

Songs About Food

WHAT IF? An imaginary record cover for a compilation of food-inspired music.

AOL recently contacted me to create a playlist of food-inspired songs for its "Blogger Radio" station on AOL Radio (see below for details on how to listen). After much digging through my own music collection (and some serendipitous searching online), I came up with 100 songs.

There's a heavy emphasis upon jazz and blues, a slathering of R&B, a douse of hip-hop, along with a sprinkling of pop classics and a dusting of heavy metal (o.k., just one -- Def Leppard's cheesetastic "Pour Some Sugar on Me").

As I pored over all of this gastro-music, it became pretty clear that food is more often than not a (barely veiled) euphemism for sex. Candy seems to trump just about everything edible as the most frequent object of desire. Other songs are culinary in name only (take Taste of Honey's "Sukiyaki," for example), while others immerse themselves in a heady contemplation of appetite -- I'm thinking here of the Fat Boys' great, tragicomic "Jail House Rap." And then there's food as abstraction in the form of Dizzy Gillespie's manic be-bop standard, "Salt Peanuts."

You can find the complete playlist (in alphabetical order) below. It's not comprehensive, so if you have a favorite food song that isn't covered here, please share it in the comments.

Tune In: For PC Users, listen by clicking here. If you're on a Mac, download the AOL Radio player, log in with your AOL/AIM screenname, and select "Blogger Radio" under the "Soundtracks & Themes" category. The playlist will be up until June 14, when the station gets turned over to the next DJ/blogger.

Tasty! Songs for Food Lovers

All That Meat And No Potatoes by Fats Waller

All You Can Eat by the Fat Boys

Artichoke by Cibo Matto

Augustus Gloop by Danny Elfman

Augustus Gloop by The Poozies

Banana Boat (Day-O) by Harry Belafonte

Beans And Cornbread by Louis Jordan

Beef Jerky by Cibo Matto

Birthday Cake by Cibo Matto

Black Coffee In Bed by Squeeze

Bowl Of Oranges by Bright Eyes

Brown Sugar by D'Angelo

Brown Sugar by the Rolling Stones

Candy by Cameo

Candy by Morphine

Candy (Drippin' Like Water) by Snoop Dogg

Candy Shop by 50 Cent

Catfish by Bob Dylan

Catfish Blues by Jimi Hendrix

Chicken Grease by D'Angelo

Chicken Noodle Soup by Webstar & Young B

Chicken Soup With Rice by Carole King

Chocolate Buttermilk by Kool & The Gang

Chocolate City by Parliament

Chocolate Factory by R. Kelly

Choux Pastry Heart by Corinne Bailey Rae

Cigarettes And Chocolate Milk by Rufus Wainwright

Cookin' by Clifford Brown

Crawfish by Elvis Presley

Days Of Wine And Roses by Henry Mancini

Does Your Chewing Gum Lose Its Flavor On The Bedpost by Lonnie Donegan

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About Me

My passions: family, planning Nana camp for my grandchildren each summer, nature, reading, writing, entertaining, flower gardening, bird watching & travel. Many years planning programs & events for senior adults. My most important passion is knowing that He died so that I may live!
The Imaginary Journeys of BJ and Dobbin is my first children's history book, available at Amazon.
Coming Next: BJ and Dobbin continue their imaginary journeys in The Presidents & First Ladies.